Apricot Cornetti

Italian croissants filled with apricot conserve

Made in Naples, these beautifully buttery Cornetti are filled with apricot conserve, made with fruit picked in the foothills of Mount Vesuvius. Cornetti, or ‘little horns’, are a classic Italian coffee-bar breakfast — best enjoyed with a cappuccino and a side serving of gossip.

Bakery

‘Little horns’ of Italian flavour

Made with less butter than its French cousin, the croissant — and with a little added sugar in the recipe too — these buttery pastries are a light, flaky fixture at breakfast tables and coffee-bar counters all across Italy, every morning.

Made at our bakery near Naples, we craft each cornetti from lievito madre (‘Mother Dough’ in Inglese), slow-proved for 48 hours. The sweet, fruity conserve inside is a celebration of extraordinary Italian ingredients, too — the pellecchiella apricots we use are all grown and picked on the slopes of Mount Vesuvius.

The result is a sweet, everyday pastry so deliciously authentic you’ll feel immediately transported to a bustling little Naples café, full of early morning chatter and the happy hum and hiss of the coffee machine at work.

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Ingredients

Wheat Flour, Butter (20%) (Milk), Apricot Conserve (16%) (Glucose-Fructose syrup, Apricots (43%), Sugar, Pectin, Lemon Juice), Fresh 'Mother Yeast' (14%) (Wheat Flour, Water), Water, Sugar, Spelt Flour (Wheat), Eggs, Yeast, Salt, Malted Wheat Flour, Extra Virgin Olive Oil.

For allergens, including Cereals containing Gluten, see ingredients in bold. May contain traces of SoyNuts and Sesame.

Made in Italy

Nutritional Information

Typical valuesPer 100g
Energy:1489kJ/356kcal
Fat:19g
of which saturates:13g
Carbohydrates:39g
of which sugars:16g
Fibre:2.4g
Protein:7.2g
Salt:0.63g